Morgantown’s dining scene got a boost in 2017 with the addition of Vietnamese cuisine—especially, in this writer’s judgement, with pho (“fuh”): an inspired flavor and texture combination of thinly sliced meats, blanched rice noodles, and garnishes like crunchy bean sprouts, fragrant basil, and sweet hoisin and hot chili sauces. It’s the bone broth that really makes pho stand out. Simmered beef or chicken bones develop a soup base that is both rich and light, a broth that smells and tastes great and feels deeply nourishing. Liquid health.

At Pho Hung—named for owner Hung Hoang, a native of Saigon—the globally popular Vietnamese street dish comes in many varieties, including meatball, shrimp, and seafood. Non-pho offerings include chicken or beef satay, lemongrass soup, rice-based entrees, bun—a rice vermicelli dish with a variety of additions—and spring rolls served with peanut sauce.